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True Food Service Equipment, Inc.
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CAUTION: Do not use any steel wool, abrasive or chlorine based products to clean stainless steel surfaces.
• Stainless Steel Opponents
There are three basic things which can break down your stainless steel’s passivity layer and allow corrosion to rear
its ugly head.
1) Scratches from wire brushes, scrapers, and steel pads are just a few examples of items that can be abrasive to stain-
less steel’s surface.
2) Deposits left on your stainless steel can leave spots. You may have hard or soft water depending on what part of the
country you live in. Hard water can leave spots. Hard water that is heated can leave deposits if left to sit too long.
These deposits can cause the passive layer to break down and rust your stainless steel. All deposits left from food
prep or service should be removed as soon as possible.
3) Chlorides are present in table salt, food, and water. Household and industrial cleaners are the worst type of chlo-
rides to use.
• 8 steps that can help prevent rust on stainless steel:
1. Using the correct cleaning tools
Use non-abrasive tools when cleaning your stainless steel products. The stainless steel’s passive layer will not be
harmed by soft cloths and plastic scouring pads. Step 2 tells you how to find the polishing marks.
2. Cleaning along the polish lines
Polishing lines or “grain” are visible on some stainless steels. Always scrub parallel to visible lines on some stainless
steels. Use a plastic scouring pad or soft cloth when you cannot see the grain.
3. Use alkaline, alkaline chlorinated or non-chloride containing cleaners
While many traditional cleaners are loaded with chlorides, the industry is providing an ever increasing choice of
non-chloride cleaners. If you are not sure of your cleaner’s chloride content contact your cleaner supplier. If they
tell you that your present cleaner contains chlorides, ask if they have an alternative. Avoid cleaners containing qua-
ternary salts as they can attack stainless steel, causing pitting and rusting.
4. Water Treatment
To reduce deposits, soften the hard water when possible. Installation of certain filters can remove corrosive and
distasteful elements. Salts in a properly maintained water softener can be to your advantage. Contact a treatment
specialist if you are not sure of the proper water treatment.
5. Maintaining the cleanliness of your food equipment
Use cleaners at recommended strength (alkaline, alkaline chlorinated or non-chloride). Avoid build-up of hard
stains by cleaning frequently. When boiling water with your stainless steel equipment, the single most likely cause
of damage is chlorides in the water. Heating any cleaners containing chlorides will have the same damaging effects.
6. Rinse
When using chlorinated cleaners you must rinse and wipe dry immediately. It is better to wipe standing cleaning
agents and water as soon as possible. Allow the stainless steel equipment to air dry. Oxygen helps maintain the pas-
sivity film on stainless steel.
7. Hydrochloric acid (muriatic acid) should never be used on stainless steel
8. Regularly restore/passivate stainless steel
Stainless Steel Equipment Care and Cleaning
